Categories: Poultry 
      Yield: 8 servings 
  
      3 cl Garlic, minced                    1/2 c  Chopped onions 
      1 tb Seasoned salt                       1    Pepper 
    1/2 c  Oil                                 1 ts Crushed thyme 
      1 c  Fresh lemon juice                   4    Rock Cornich Hens, THAWED, 
     12 ts Bottle Wishbone Italian                  Giblets removed 
           Salad dressing                  
  
  Contributed to the echo by: Ellen Cleary Originally from: local New 
  Oreleans newspaper Fourth of July Cornish Hens Blend garlic, seasoned salt, 
  oil, lemon juice, dressing, onions, pepper, and thyme. Marinate the birds 
  overnight in the refrigerator. 
   
  Cut the birds lengthwise. Cook on outside grill bone side down 10 minutes, 
  flesh side down 5 minutes, alternating 10 minutes and 5 minutes in this 
  manner for 1 hour and basting with marinade frequently (at least every 5 
  minutes) while cooking. 
   
  Serves 8 polite people or 6 of us. 
   
  Oven method: Preheat oven to 400 degrees. Place skin side up in a shallow 
  pan, baste with marinade, cover with foil and roast for 30 minutes. Remove 
  foil and brush with marinade again. Roast again uncovered for 20-30 
  minutes. (Test for doneness: drumsticks should be soft and juices should 
  not be tinged with pink when you pierce the thickest part of the thigh with 
  a fork. Brush with marinade twice more during this second roasting period.